Ingredients (for 8-10 people):

Dough:

180 ml milk

1 egg

4 tbsp white flour

A pinch of salt

Filling:

2 egg yolks

white flour

530 ml milk or cream

1 heaped tbsp butter

5 egg yolks

1 teaspoon of vanilla extract

1 tbsp sugar

4 egg whites, beaten to stiff peaks

plum or apricot jam

Topping:

250 ml sour cream

2 eggs

Preparation

Bake slightly thicker pancakes from the dough. Knead a firm dough from 2 egg yolks and flour and then grate it. Cook the grated egg noodles in milk or cream to become thick. Let it cool and mix in previously softened butter, gently beat the egg, beaten egg whites and jam. Spread the topping on the pancakes, cut them into thirds, put in separate baking dishes and cover with the topping. Bake in an oven at 200°C for 10 to 15 minutes. Serve hot.

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